Beetroot dumplings
Easy, 1 hour-1 hour and 15 minutes
Level: Easy
Preparation time: 15 minutes
Cooking time: 45 to 60 minutes
Yields: 4 servings (18 dumplings)
Country: Italy
Recipe submitted by Serena Tassi on behalf of Società Italiana di Nefrologia
www.sinitaly.org
This recipe was revised for quality content and nutrition facts by Alice Sabatino and Thais Maximo under the coordination of Carla Avesani.
The image is indicative; actual ingredients may vary.
Preparation
- Soak stable bread in the milk.
- Cut the beetroot into small pieces and blend.
- Drain the bread from the milk and crumble it with your fingers.
- Add the beetroot to the bread and then add all the other ingredients one by one, mixing each time.
- Wrap in cling film and let rest for about 30 minutes.
- Mix the mixture carefully and create meatballs of about 30 g each and place them on a tray.
- Prepare the saffron sauce by starting to slice the leek.
- Pour the cream into a saucepan and add the leek.
- Cook for 10-15 minutes over low heat. Remove from heat and add saffron.
- Cook the dumplings in abundant boiling water for about 10 minutes.
- Serve them on a bed of leek and saffron sauce.
Ingredients
- 100 g precooked beets (boiled)
- 130 g stale bread or FLAVIS low-protein bread
- 120 g semolina or FLAVIS low-protein bread mix
- 100 g egg white (4 egg whites)
- 40 g Parmigiano Reggiano cheese
- 40 g broken bread croutons or FLAVIS low-protein broken crostinis
- 80 g vegetable milk
- 270 g liquid cream
- 100 g leek
- sachet of saffron
- Nutmeg and pepper to taste
| NUTRITIONAL FACTS | Per serving with Flavis flour | Per servings with regular flour |
|---|---|---|
| Energy (Kcal) | 443 | 449 |
| Carbohydrate (g) | 53 | 57 |
| Lipids (g) | 21 | 19 |
| Protein (g) | 8,4 | 15 |
| Phosphate (mg) | 198 | 244 |
| Potassium (mg) | 294 | 373 |
| Sodium (mg)* *Added salt not included in the nutritional facts because amounts may vary. | 285 | 527 |
